WO2018186761A1 - Polychromic food spoilage indicating device - Google Patents
Polychromic food spoilage indicating device Download PDFInfo
- Publication number
- WO2018186761A1 WO2018186761A1 PCT/PH2018/000004 PH2018000004W WO2018186761A1 WO 2018186761 A1 WO2018186761 A1 WO 2018186761A1 PH 2018000004 W PH2018000004 W PH 2018000004W WO 2018186761 A1 WO2018186761 A1 WO 2018186761A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- indicating device
- indicator solution
- component
- food spoilage
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 60
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 7
- -1 polypropylene Polymers 0.000 claims description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 4
- CPRMKOQKXYSDML-UHFFFAOYSA-M rubidium hydroxide Chemical compound [OH-].[Rb+] CPRMKOQKXYSDML-UHFFFAOYSA-M 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 239000004800 polyvinyl chloride Substances 0.000 claims description 2
- UUCCCPNEFXQJEL-UHFFFAOYSA-L strontium dihydroxide Chemical compound [OH-].[OH-].[Sr+2] UUCCCPNEFXQJEL-UHFFFAOYSA-L 0.000 claims description 2
- 229910001866 strontium hydroxide Inorganic materials 0.000 claims description 2
- 235000011116 calcium hydroxide Nutrition 0.000 claims 1
- 229920000915 polyvinyl chloride Polymers 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 abstract description 4
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 238000006731 degradation reaction Methods 0.000 abstract description 4
- 230000004075 alteration Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 17
- 229920000642 polymer Polymers 0.000 description 9
- 230000008859 change Effects 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000008436 Ipomoea aquatica Species 0.000 description 2
- 235000019004 Ipomoea aquatica Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QBSUFELWFJWENM-UHFFFAOYSA-N 1-hydroxy-3-phenylmethoxyxanthen-9-one Chemical compound C=1C=2OC3=CC=CC=C3C(=O)C=2C(O)=CC=1OCC1=CC=CC=C1 QBSUFELWFJWENM-UHFFFAOYSA-N 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012611 container material Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-O oxonium Chemical compound [OH3+] XLYOFNOQVPJJNP-UHFFFAOYSA-O 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/22—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators
- G01N31/223—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators for investigating presence of specific gases or aerosols
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/22—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators
- G01N31/221—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators for investigating pH value
Definitions
- food items whether raw, unprocessed, or leftovers such as marinated meat, pork, poultry, beef, seafood, vegetables, and sauces for pasta and noodles are stored in enclosed polymeric, glass, metal or other food container material.
- the food container is commonly placed in conditions suitable for the retardation of food decomposition. This include placing food items in freezers, refrigerators, chillers, shelves or blast freezers wherein the food item temperature is lowered to a level that inhibits the cultivation of potentially unwanted microorganisms.
- the present invention is directed at a device that is able to address the need to objectively determine food spoilage.
- the device is composed of a polymer manifold enclosure containing a plurality of aliquots, and having the capability to determine presence of gaseous substances emanated by the food that is present in the atmospheric internal environment of the food container, without contact with the food item itself.
- the device at hand is composed of two components.
- the first component is a solution that is of poly-chromic nature and is sensitive to the variations in the atmospheric internal environment of the food container.
- the indicator solution first component is a homogenous solution of an atmospherically sensitive alkaline substance, a poly-chromic indicative agent, and deionized distilled dihydrogen monoxide.
- the second component is a polymer enclosure which must be a pliant, transparent and solid material, functioning as an enclosure or shielding agent to separate the first component from the internal environment of the food container and the food itself.
- the polymer enclosure material must be a thin layer or film-like, and capable of withholding the indicator solution first component solution, but is semi-permeable to allow volatile emissions of food decomposition or degradation to interact with the indicator solution first component.
- the primary utility of the present invention is the ability to determine spoilage in a wide range of food variants. The detection method is achieved through the ability of the first component to interact and react with the atmospheric internal environment of the food container.
- the response of the alkaline solution of the first component will increase the level of dissociated hydronium ions in the indicator solution, triggering a chromic alteration in the poly-chromic agent to visually represent the spoilage of the food item.
- FIG. 1 is a front view of a specific embodiment of the present invention as viewed from an angle above of the device plane.
- FIG. 2 is a back view of a specific embodiment of the present invention as viewed from an angle below the device plane.
- FIG. 3 is a side view of a specific embodiment of the present invention as viewed parallel and at eye level of the device plane.
- FIG. 1 illustrates the front view of the device showing both the indicator solution first component 1, and the thin and transparent polymer enclosure 2.
- the indicator solution first component 1 is comprised of three chemical compounds, namely: the emission- sensitive alkaline dissociated compound, the poly-chromic indicative agent, and deionized dihydrogen monoxide.
- the alkaline compound is typically commercially available in powder form, which can be mixed and dissociated in a dihydrogen monoxide solvent.
- the alkaline compound can be any of the following: KOH, Sr(OH) 2 , Ca(OH) 2 , Ba(OH) 2 or RbOH, which can react with acidic gaseous compounds emitted during food decomposition or degradation. The reaction increases the level of dissociated hydronium ions in the indicator solution first component 1.
- the poly-chromic indicative agent present in the indicator solution first component 1 will change in color appearance that is readily apparent to the naked eye.
- Poly-chromic indicative agents that would be effective are those with the effective range of 7.4 - 10.0, that includes C20H14O4, C28HieO4, C21H18O5S and C22H18O24.
- the poly-chromic indicative agent is added in minute amounts, typically around 1 to 2 drops. These poly-chromic indicative agents shift their chromic properties when the hydroxide-rich indicator solution first component 1 changes to become hydronium-rich. The change in chromic property of the indicator solution first component 1 is readily noticeable by a simple visual observation.
- the indicator solution first component 1 Since the indicator solution first component 1 is in liquid phase at room temperature, the same needs to be enclosed inside a thin and transparent polymer enclosure 2 to prevent the indicator solution from spilling and direct contact with the food.
- the said polymeric enclosure 2 also needs to have the special property of gas permeability, while being non- permeable to the indicator solution first component 1.
- the gas permeability is enhanced loo if the polymer enclosure is kept thin or film-like. This property of the polymer enclosure allows volatile gas particles compounds emanated from the degradation of food to pass through the polymer enclosure, while keeping in the indicator solution first component 1 that is liquid and prevented from leaking out.
- Possible polymer enclosure materials include polyvinyl chloride (PVC), polypropylene (PP), and polyethylene (PE).
- the spoilage of various food items such as cooked rice, steamed fish, fried chicken, pasta, boiled carrots, steamed and water spinach can be detected using the device of the present invention.
- the device can be attached to the underside portion of the top lid or surface of the food container using the adhesive device 3. no Through several experimental tests, the food spoilage indicating device changed its color from purple to yellow after varying periods of time ranging from 1.5 weeks to a month, depending on the food sample. A sensory analysis by taste or smell of the food sample after the food spoilage indicating device changed color showed that the food product was already indeed spoiled and unfit for human consumption.
- the present invention was also tested on other food items such as steamed fish, fried chicken, pasta, boiled carrots, steamed and water spinach. Through several experimental tests, the food spoilage indicating device changed its color from purple to yellow after varying periods of time ranging from 1.5 weeks to 1 month, depending on the food sample.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Pathology (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Medicinal Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The present invention is directed primarily to a device for determining if a particular food item is spoiled or by extension, qualifying as fresh. Particularly, the invention is directed to a device with a synthetic enclosure containing a plurality of aliquots having the capability of non-contact determination of food decomposition or degradation through visually perceptible chromic alteration.
Description
Polychromic Food Spoilage Indicating Device
BACKGROUND
One of the problems faced by the general public, including families, small to medium food establishments, hotels and the like, is having no proper reference of methodological basis as to accurately, consistently, and precisely determine the status of freshness of a particular food item, wherein it may be spoiled or not spoiled. Conventional methods of determination include the utilization of bodily senses such as sight, smell, touch, and taste, which are not consistently reliable due to the subjectivity of the method. Poor judgment, succeeding said determination can lead to dire health and medical repercussion relating to food-borne illnesses that can possibly lead to life-threatening situations.
Typically, food items whether raw, unprocessed, or leftovers such as marinated meat, pork, poultry, beef, seafood, vegetables, and sauces for pasta and noodles are stored in enclosed polymeric, glass, metal or other food container material. The food container is commonly placed in conditions suitable for the retardation of food decomposition. This include placing food items in freezers, refrigerators, chillers, shelves or blast freezers wherein the food item temperature is lowered to a level that inhibits the cultivation of potentially unwanted microorganisms.
Once the food is stored in refrigerators, chillers or other storage devices, the process of ascertaining the quality and condition of food significantly increases in difficulty. Conventional methods will prove to be doubtful most especially for foods that exhibit similar traits with the usual determinants of food spoilage, or those that exhibit little to no spoilage signs. Wrongful judgment can lead to two possible scenarios wherein good food is either put to waste and is denied of potential consumption, or spoiled food is wrongfully consumed at the expense of jeopardizing the health or life of the consumer.
Given this problem, there is a need for an objective determinant of food spoilage that is able to accurately, consistently and precisely determine the status of the quality of food with regard to spoilage at the quick glance of an eye, thereby removing the ambiguity posed by food spoilage using conventional ordinary senses. Such device should also be made of non-toxic or low toxicity materials so as not to pose as a threat to the health of the consumer.
SUMMARY
The present invention is directed at a device that is able to address the need to objectively determine food spoilage. The device is composed of a polymer manifold enclosure containing a plurality of aliquots, and having the capability to determine presence of gaseous substances emanated by the food that is present in the atmospheric internal environment of the food container, without contact with the food item itself.
The device at hand is composed of two components. The first component is a solution that is of poly-chromic nature and is sensitive to the variations in the atmospheric internal environment of the food container. The indicator solution first component is a homogenous solution of an atmospherically sensitive alkaline substance, a poly-chromic indicative agent, and deionized distilled dihydrogen monoxide.
The second component is a polymer enclosure which must be a pliant, transparent and solid material, functioning as an enclosure or shielding agent to separate the first component from the internal environment of the food container and the food itself. The polymer enclosure material must be a thin layer or film-like, and capable of withholding the indicator solution first component solution, but is semi-permeable to allow volatile emissions of food decomposition or degradation to interact with the indicator solution first component. The primary utility of the present invention is the ability to determine spoilage in a wide range of food variants. The detection method is achieved through the ability of the first component to interact and react with the atmospheric internal environment of the food container. The response of the alkaline solution of the first component will increase the level of dissociated hydronium ions in the indicator solution, triggering a chromic alteration in the poly-chromic agent to visually represent the spoilage of the food item.
BRIEF DESCRIPTION OF THE DRAWINGS
The device of the present invention can be better understood with a detailed description of the drawings that are accompanying this document.
FIG. 1 is a front view of a specific embodiment of the present invention as viewed from an angle above of the device plane.
FIG. 2 is a back view of a specific embodiment of the present invention as viewed from an angle below the device plane. FIG. 3 is a side view of a specific embodiment of the present invention as viewed parallel and at eye level of the device plane.
DETAILED DESCRIPTION OF THE ILLUSTRATED EMBODIMENTS
FIG. 1 illustrates the front view of the device showing both the indicator solution first component 1, and the thin and transparent polymer enclosure 2. The indicator solution first component 1 is comprised of three chemical compounds, namely: the emission- sensitive alkaline dissociated compound, the poly-chromic indicative agent, and deionized dihydrogen monoxide.
The alkaline compound is typically commercially available in powder form, which can be mixed and dissociated in a dihydrogen monoxide solvent. The alkaline compound can be any of the following: KOH, Sr(OH)2, Ca(OH)2, Ba(OH) 2 or RbOH, which can react with acidic gaseous compounds emitted during food decomposition or degradation. The reaction increases the level of dissociated hydronium ions in the indicator solution first component 1.
The poly-chromic indicative agent present in the indicator solution first component 1 will change in color appearance that is readily apparent to the naked eye. Poly-chromic indicative agents that would be effective are those with the effective range of 7.4 - 10.0, that includes C20H14O4, C28HieO4, C21H18O5S and C22H18O24. The poly-chromic indicative
agent is added in minute amounts, typically around 1 to 2 drops. These poly-chromic indicative agents shift their chromic properties when the hydroxide-rich indicator solution first component 1 changes to become hydronium-rich. The change in chromic property of the indicator solution first component 1 is readily noticeable by a simple visual observation.
95 Since the indicator solution first component 1 is in liquid phase at room temperature, the same needs to be enclosed inside a thin and transparent polymer enclosure 2 to prevent the indicator solution from spilling and direct contact with the food. The said polymeric enclosure 2 also needs to have the special property of gas permeability, while being non- permeable to the indicator solution first component 1. The gas permeability is enhanced loo if the polymer enclosure is kept thin or film-like. This property of the polymer enclosure allows volatile gas particles compounds emanated from the degradation of food to pass through the polymer enclosure, while keeping in the indicator solution first component 1 that is liquid and prevented from leaking out. Possible polymer enclosure materials include polyvinyl chloride (PVC), polypropylene (PP), and polyethylene (PE).
105 The spoilage of various food items such as cooked rice, steamed fish, fried chicken, pasta, boiled carrots, steamed and water spinach can be detected using the device of the present invention. In order to avoid direct contact of the food spoilage indicating device with food, the device can be attached to the underside portion of the top lid or surface of the food container using the adhesive device 3. no Through several experimental tests, the food spoilage indicating device changed its color from purple to yellow after varying periods of time ranging from 1.5 weeks to a month, depending on the food sample. A sensory analysis by taste or smell of the food sample after the food spoilage indicating device changed color showed that the food product was already indeed spoiled and unfit for human consumption.
115 Experiments were also conducted by varying the volume of the food sample in relation to the total volume of the container. It was surprisingly found out that the color change is most accurate when the food volume is between 50% to 80% of the total volume of the food container.
120
its color from purple to yellow. A sensory analysis of the rice sample was conducted through smell and taste testing where it was found out that the rice sample was indeed 155 already spoiled and unfit for human consumption.
The present invention was also tested on other food items such as steamed fish, fried chicken, pasta, boiled carrots, steamed and water spinach. Through several experimental tests, the food spoilage indicating device changed its color from purple to yellow after varying periods of time ranging from 1.5 weeks to 1 month, depending on the food sample.
160 Experiments were also conducted by varying the volume of the food sample in relation to the total volume of the container. It was surprisingly found out that the color change is most accurate when the food volume is between 50% to 80% of the total volume of the food container.
165
Claims
Claims
A food spoilage indicating device composed of an indicator solution further composed of KOH, Sr(OH)2, Ca(OH)2, Ba(OH) 2 or RbOH alkaline compound, C2oH1404, C28H18O , C21 H18O5S or C22H18O24 as polychromic agent and dihydrogen oxide, wherein the indicator solution is enclosed inside a polymeric enclosure made of polyvinyl chloride, polypropylene or polyethylene.
The use of a food spoilage indicating device in Claim 1 to determine fitness for human consumption of food by placing the said device inside a food container. The use of a food spoilage indicating device in Claim 2 wherein the food volume is between 50% to 80% of the total food container volume.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH12017000117 | 2017-04-06 | ||
| PH12017000117A PH12017000117A1 (en) | 2017-04-06 | 2017-04-06 | Polychromic food spoilage indicating device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2018186761A1 true WO2018186761A1 (en) | 2018-10-11 |
Family
ID=63713135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/PH2018/000004 WO2018186761A1 (en) | 2017-04-06 | 2018-04-06 | Polychromic food spoilage indicating device |
Country Status (2)
| Country | Link |
|---|---|
| PH (1) | PH12017000117A1 (en) |
| WO (1) | WO2018186761A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4448404A4 (en) * | 2021-12-16 | 2025-04-30 | Bio Tip Ltd | INDICATOR DEVICE AND SYSTEM AND USES THEREOF FOR DETECTING FOOD SPOILAGE |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997002489A1 (en) * | 1995-06-30 | 1997-01-23 | Massey University | Method for determining amino acid content in foodstuffs |
| US6495368B1 (en) * | 1996-11-05 | 2002-12-17 | Grouptek, Inc. | Methods and devices for detecting microbial spoilage in food products |
| US20100330679A1 (en) * | 2008-02-26 | 2010-12-30 | Dimas Jimenez Mendoza | Device and method for measuring the water activity of foods |
| EP2270475A1 (en) * | 2009-06-30 | 2011-01-05 | Star Ecotronics S.r.l. | Automated system for detecting aflatoxin in food |
| US20160195469A1 (en) * | 2013-09-27 | 2016-07-07 | Sensability Pty Ltd | Method and an apparatus for identifying a content property of foodstuff |
-
2017
- 2017-04-06 PH PH12017000117A patent/PH12017000117A1/en unknown
-
2018
- 2018-04-06 WO PCT/PH2018/000004 patent/WO2018186761A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997002489A1 (en) * | 1995-06-30 | 1997-01-23 | Massey University | Method for determining amino acid content in foodstuffs |
| US6495368B1 (en) * | 1996-11-05 | 2002-12-17 | Grouptek, Inc. | Methods and devices for detecting microbial spoilage in food products |
| US20100330679A1 (en) * | 2008-02-26 | 2010-12-30 | Dimas Jimenez Mendoza | Device and method for measuring the water activity of foods |
| EP2270475A1 (en) * | 2009-06-30 | 2011-01-05 | Star Ecotronics S.r.l. | Automated system for detecting aflatoxin in food |
| US20160195469A1 (en) * | 2013-09-27 | 2016-07-07 | Sensability Pty Ltd | Method and an apparatus for identifying a content property of foodstuff |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4448404A4 (en) * | 2021-12-16 | 2025-04-30 | Bio Tip Ltd | INDICATOR DEVICE AND SYSTEM AND USES THEREOF FOR DETECTING FOOD SPOILAGE |
Also Published As
| Publication number | Publication date |
|---|---|
| PH12017000117A1 (en) | 2018-10-08 |
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